Dennys Food and Recipes: Turkey Cooking Tips: How Good Is Your Holiday Roast Turkey?

Dennys Food and Recipes: Turkey Cooking Tips: How Good Is Your Holiday Roast Turkey?:
From Denny:  Roasted my Thanksgiving turkey a day early.  Sure beats stressing on the Big Day.  Also, my husband, affectionately known as "Satan" misses out on trying to micro-manage the cooking, driving me absolutely crazy.  He never did learn to cook but thinks he knows how to tell you all about how to do it anyway.  Getting the Big Bird done a day early is a win-win for everyone as he was less stressed just as much as me!

Though he did try only twice this season to be ever so irritating:  once, when taste testing the fabulous gravy he made The Yuck! Face but could not keep his composure for long, laughed, and then raved about it as one of the best yet.  Later he decided he just had to tell me how to cut the French bread for sandwiches his way rather than the normal slices I was doing for hot garlic bread, his favorite.  Since I'm basically The Spatial Engineer in this house (just ask me to pack a car for travel and I am The Expert on finding every nook and cranny to fill) I explained to him how his way made no sense but cut a few slices for him anyway.  He was so disappointed to realize I was right after all.  "Satan" lost that round.  Never a dull moment at our house, that's for sure!

Hey, we should all be challenging the White House chef to a Roast Turkey Cook Off.  Bet mine is one of  The Best!  We love spices at our house and every year I create something different.  This year's wet rub spices were swimming in clarified butter:  sea salt, black pepper, garlic powder, smokey paprika, cumin, curry powder, marjoram leaves, lite sodium soy sauce, Moscato wine and Remy Martin cognac...

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Make some merry this holiday season! Jingle Jingle!

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Holiday Appetizer From Chef Grant Actatz: Sweet Potato Toppers

From Denny:  This is a sweet appetizer to enjoy for the holiday season while the turkey is roasting.  Because it is sweet potato it will hold over those rumbling stomachs waiting for the feast.

This appetizer is so simple as it is a sweetened whipping cream and sweet potato mixture topped off with bourbon soaked raisins rolled in spices like cinnamon and ginger with a bit of brown sugar.

With the cracker of your choice (make sure it is strong enough to hold this mixture as sweet potatoes are heavy) just spread with the back of a spoon - or pipe like icing - some of the sweet potato mixture onto the cracker.  Then place the bourbon soaked and spice-sugar rolled raisins on top all in a row.  Simple, easy and serve immediately!

Nutrition facts follow after recipe.  Good news:  very low in sodium per serving.

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Chef Grant Actatz's Sweet Potato Toppers

Servings:  20

From:  Kellogg's

Preparation Time:  40 minutes

Ingredients:

4 cups whipping cream

1/4 cup granulated sugar

1 teaspoon salt

2 large sweet potatoes, peeled and cut into 1/2-inch-thick slices (about 1-3/4 lb. total)

3/4 cup bourbon or orange juice

1/2 cup raisins

1/3 cup firmly packed brown sugar

2 teaspoons cinnamon

1 teaspoon ginger

Crackers Keebler™ Town House Toppers™ Original

Directions:

1. In large saucepan combine cream, granulated sugar and salt. Add potatoes. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until potatoes are tender.

2. Drain potatoes. Place potatoes in food processor bowl. Cover and process until smooth. Cover and refrigerate at least 1 hour.

3. Meanwhile, in small saucepan combine bourbon and raisins. Bring to a simmer. Remove from heat. Let stand for 1 hour.

4. Drain raisins. Pat lightly with paper towels.

5. In shallow dish combine brown sugar, cinnamon and ginger. Add raisins. Stir until coated.

6. Generously spread sweet potato mixture on crackers. Top each with 3 or 4 raisins.

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Santa Jingle Silver Square Necklace

Make some merry this holiday season! Jingle Jingle!

* * *  Please support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  Thank you for supporting this cause.  You rock!

Subscribe in a reader to Romancing The Chocolate

* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place.  A free to read online newspaper from independent journalist blogger Denny Lyon. * 

* * * Be sure to check out the Romancing The Chocolate Amazon book store for cookbooks on chocolate!

*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

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Holiday Cake: Chocolate Chip Gingerbread

From Denny:  Would this make a beautiful holiday food gift or what?  Who doesn't like chocolate or gingerbread during the holiday season?  The winter white vanilla glaze gives a strong visual contrast for presentation.  We do eat with our eyes...

This beautiful cake would be great for those holiday gatherings to beautify the dessert table.  Come on; if you are able to slightly warm the servings, melting the chocolate chips, then one whiff of that gingerbread and chocolate and this cake will go fast!

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Chocolate Chip Gingerbread

Servings:  Makes 16 servings

From:  McCormick spices

Preparation Time:  15 minutes

Cook Time:  40 minutes

Chocolate chips and cocoa added richness to traditional gingerbread. For an elegant touch, bake the cake in a Bundt pan instead of the typical square.

Ingredients:

2 1/2 cups flour

1/3 cup unsweetened cocoa powder

2 tsp baking powder

2 tsp McCormick® Ginger, Ground

1 tsp baking soda

1 tsp McCormick® Cinnamon, Ground

1/2 cup (1 stick) butter, softened

1/2 cup firmly packed brown sugar

1 cup molasses

1 egg

1 cup boiling water

1 cup chocolate chips

Vanilla Butter Glaze (recipe follows)

Directions:

Preheat oven to 350°F. Spray 10-cup Bundt pan with no stick cooking spray with flour. Mix flour, cocoa, baking powder, ginger, baking soda and cinnamon in medium bowl.  Set aside.

Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until smooth. Beat in egg. Add flour mixture alternately with water, stirring just until blended. Stir in chocolate chips. Pour into prepared pan.

Bake 40 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Remove from pan. Cool completely on wire rack.

Prepare Vanilla Butter Glaze. Spoon over cooled cake. Let stand until glaze is set.

Vanilla Butter Glaze: Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract in medium bowl until well blended and smooth. Let stand 5 minutes.


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Christmas Confetti Round Ornament

Check out the riot of holiday color to brighten your tree!  This design also available in teapots, cocktail platters, serving trays, lots of bedding, area rugs, blankets, pajamas, pillows, clocks and so much more; come see!

And here is a site for:  Easy DIY Thanksgiving Crafts Kids Can Make

* * *  Please support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  Thank you for supporting this cause.  You rock!

Subscribe in a reader to Romancing The Chocolate

* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place.  A free to read online newspaper from independent journalist blogger Denny Lyon. * 

* * * Be sure to check out the Romancing The Chocolate Amazon book store for cookbooks on chocolate!

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Holiday Cookie: Rocky Road Bars

From Denny:  Rocky road is a favorite flavor combination for everything from ice cream to fudge to cake to cookies.  If you like rocky road and shortbread then this bar cookie is for you!  This is a rich little cookie that is just perfect for the holidays or birthday celebrations.

The beauty of this cookie is that you can make ahead and store in the fridge or even freeze it.  A good recipe for taking to holiday gatherings but one you can make at your convenience when you have the time.  Included are some reviews of the recipe from home bakers.  I always like to see what other people think about a recipe and check out any fresh ideas for different twists of ingredients or presentation.  This King Arthur Flour recipe database has been fun to explore!

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Rocky Road Bars

From:  King Arthur Flour - ingredient list also available in ounces and grams.  A buttery, crunchy shortbread cookie topped with creamy dark fudge, jam-packed with marshmallow and toasted pecans? now THAT'S our idea of what to do with a chunk of dark chocolate!

Hands-on time:  15 mins. to 25 mins.

Baking time:  35 mins. to 40 mins.

Total time:  40 mins. to 1 hrs 5 mins.

Yield:  2 dozen bars


Ingredients:

Crust

• 1 cup (16 tablespoons) salted butter
• 1/2 teaspoon salt* 
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 2 1/3 cups King Arthur Unbleached All-Purpose Flour
• * If you use unsalted butter, increase the salt in the recipe to 1 teaspoon
• 
  

Topping       

        3 cups chopped semisweet or dark chocolate or chocolate chips* * 

        3/4 cup heavy cream         

        1 cup toasted diced pecans   

        3 cups (half a 10.5-ounce package) mini marshmallows        

        * * go ahead and use a 16-ounce bag of chocolate chips, if you like; the "missing" 2 ounces will simply produce a slightly softer topping.  

Directions: 

1) Preheat the oven to 300°F. Lightly grease a 9" x 13" pan, or line with parchment and grease the parchment.

2) To make the crust: In a medium-sized bowl, beat together the butter, salt, sugar, and vanilla, then beat in the flour. The dough will seem very dry, and won't seem to want to become cohesive at first. Just keep beating, and it'll eventually come together.

3) Press the dough into the prepared pan, smoothing the surface with your fingers or a mini rolling pin (pastry roller). The dough will feel stiff, but just keep pressing on it until you've covered the bottom of the pan. Prick the dough all over with a fork; this will keep it from bubbling up as it bakes.

4) Bake the crust for 35 to 40 minutes, until it's golden brown around the edges and beginning to brown on the top. Remove it from the oven, and loosen the edges with a heat-resistant plastic knife or a table knife. Make the topping while the shortbread begins to cool.

5) To make the topping:  Place the chocolate and cream in a microwave-safe bowl, or in a saucepan on very low to low medium heat. Heat in the microwave, or over low heat on a burner, until the cream is steaming and barely beginning to form bubbles.

6) Remove from the heat, and stir. The chocolate will gradually form a lump in the center of the bowl, then will start to expand as it absorbs the cream. Eventually the chocolate and cream will become one; keep stirring until it's very smooth. If all the chocolate doesn't seem melted, reheat very briefly, and keep stirring.

7) Spread the warm chocolate atop the cookie crust. Sprinkle with the marshmallows, then the pecans.

8) Cover the pan, and place the bars in the refrigerator for about 15 to 20 minutes, to set the chocolate a bit.

9) Using a sharp knife or baker's bench knife, cut 2" bars. Transfer to a serving plate, if desired; or serve right from the pan.

10) Wrap any leftovers airtight, and store at room temperature for up to a week. Freeze for longer storage; but be aware these bars are tastier fresh than frozen and thawed.

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Make some merry this holiday season! Jingle Jingle!

Reviews

• Scarlettdancer from KAF Community

• SMJ from Connecticut

• Veggiechiliqueen 

* * *  Please support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  Thank you for supporting this cause.  You rock!

Subscribe in a reader to Romancing The Chocolate

* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place.  A free to read online newspaper from independent journalist blogger Denny Lyon. * 

* * * Be sure to check out the Romancing The Chocolate Amazon book store for cookbooks on chocolate!

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Holiday Recipe: Chocolate Gingerbread Cookies

From Denny:  Do you love gingerbread?  Here's a chance to make a smaller version in cookie form to delight your friends, family and guests at holiday gatherings.  The beauty of this cookie recipe is that it's a wonderful surprise of gingerbread combined with chocolate! 

If your local store doesn't carry the Swedish pearl sugar then just dust with regular refined sugar or some sprinkles.  This recipe is a fun twist on the holiday favorite of gingerbread from King Arthur Flour.  Also, left in their links to various ingredients and products they sell on the site for you to check out if you wish.  What I enjoyed most was reading the many reviews which I thought you would find useful too.

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Make some merry this holiday season! Jingle Jingle!

Chocolate Gingerbread Cookies

King Arthur Flour:  "These gingerbread cookies have all the chew of your favorite molasses cookie and, for an added bonus, surprise you with bursts of melted chocolate. We like them served warm from the oven, but they'll stay soft and chewy for several days when stored in an airtight container."

From:  King Arthur Flour - ingredients list available in ounces or grams as well as volume

Hands-on time:  10 mins. to 15 mins.

Baking time:  10 mins. to 12 mins.

Total time:  25 mins. to 32 mins.

Yield:  30 to 32 cookies

Tips from our bakers

• Don't have mini chips? Try pulsing the same quantity of chunks or chips in a food processor. The uneven pieces of chocolate will make each bite a different chocolate experience.

Yield:  30 to 32 cookies

Ingredients:

• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 tablespoon King Arthur All-Purpose Baking Cocoa, or Dutch-process cocoa
• 1/2 cup (8 tablespoons) unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/2 cup molasses
• 1 cup semisweet chocolate mini chips
• 5 tablespoons Swedish pearl sugar
• 
  

Directions:

1) Preheat the oven to 325°F. Line two baking sheets with parchment paper, or grease lightly.

2) Combine the flour, baking soda, spices, salt, and cocoa.

3) In a separate bowl, beat the butter with the sugar until light and creamy.

4) Add the molasses and beat until combined.

5) Beat in the dry ingredients, then stir in the chips.

6) Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here. Roll the top portion of each dough ball in pearl sugar.

7) Place the unbaked cookies 1-1/2" apart, sugar side up, onto the prepared baking sheets.

8) Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.

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Reviews from King Arthur Flour site:

• LC from NJ
• Delicious! When fresh out of the oven, the cookies are an amazing confluence of textures. The cookies themselves are pillowy soft, interspersed with gooey nips of chocolate, and the sugar crystal topping adds a wonderful crunch. The taste as well is quite delicious, almost overwhelmingly rich and very complex in tone.

• Pamela H from Ford City, PA

• Rolling_In_Dough from KAF Community

• bob from KC

• Lisa from Greensboro, NC

• Rebecca from Illinois

• Karen from Boston

• Jenifer from Pittsford, NY
• This recipe is easy to prepare with fabulous results! The texture of the cookies is perfect - crunchy on the outside and gooey chocolate on the inside. The spices, molasses, & chocolate make for a wonderful, complex taste. This recipe easily doubles.

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* * *  Please support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  Thank you for supporting this cause.  You rock!

Subscribe in a reader to Romancing The Chocolate

* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place.  A free to read online newspaper from independent journalist blogger Denny Lyon. * 

* * * Be sure to check out the Romancing The Chocolate Amazon book store for cookbooks on chocolate!

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